It’s that time again: time to reveal our latest edition of The Happy Pear’s scrumptious recipes! We love the enchiladas and chocolate cake combo they shared with us for our Spring 2021 issue. Read on to enjoy!
The Taste of Spring
Recipes to put a pep in your step
by David and Stephen Flynn
Easy Cheesy Enchiladas
The root of the word enchiladas comes from the word enchilar, which means to add chilli. Here, tortillas are filled with a delicious tomato and bean sauce, and baked in the oven and served with a rocking cashew cream. This is a family favourite in our house!
Takes 10-15 mins to make
Serves 4
Enchilada sauce:
½ tsp chilli powder
1 tsp garlic powder
1 tsp ground cumin
½ tsp onion powder
200ml tomato puree/ tomato paste
200ml veg stock
Juice ½ lime
½ tsp salt
1 tbsp maple syrup
Filling:
1 can black beans
1 x 400g jar of roasted red peppers in brine
1 x 200g can of sweet corn
5-6 medium wholemeal / corn tortillas
Cashew cream:
100g cashew nuts
1/2 juice of lime
12 tbsp non dairy milk
1/2 tsp salt
pinch black pepper
Garnish:
1 avocado
1 red chilli
Handful of fresh coriander/ cilantro (15g)
Method:
1. Preheat the oven to 250 degrees C
2. Cover the cashew nuts with just boiled water and leave to soak.
3. In a bowl, whisk or mix all ingredients for the enchilada sauce until smooth. Pour half of the mixture into a separate large bowl and keep the remaining half for garnish.
4. Drain and rinse the black beans, sweet corn and roasted red peppers. Chop the red peppers into thin strips. Add the black beans, sweet corn and roasted red peppers to the large bowl with half the sauce, and mix well.
5. In an ovenproof dish or baking tray (approx 30x 20cm), fill and roll the 6 tortillas with this filling and lay out evenly on the baking tray. Six filled tortillas should fit perfectly. Once rolled and looking even, pour the remaining enchilada sauce over them. Bake for 5 mins at 250 degrees C.
6. While the enchiladas are in the oven, drain the soaked cashew nuts and rinse them. Add the ingredients for the cashew cream into a blender and blend till smooth.
7. Roughly chop the coriander leaves. Peel and slice the avocado. Finely slice the red chilli.
8. Remove the enchiladas from the oven, drizzle the cashew cream over them, and decorate with the sliced avocado, chilli and coriander
Enjoy!
5 Ingredient, 5 Minute Easy Vegan Chocolate Cake
This is a super easy and surprisingly delicious chocolate cake. We have done five different versions of it, and this one got 10/10 feedback! It’s perfect for anyone who is new to baking. We serve it with some whipped vegan cream and berries.
5 minutes to make, 30 minutes to bake
Serves 8-10 slices
Ingredients:
200g all purpose white flour
70g cocoa powder
1 tbsp baking powder
180g coconut sugar/caster/muscovado sugar
130g sunflower oil
500 boiling water
Method:
1. Preheat the oven to 180 degrees C.
2. Sieve the flour and cacao powder into a mixing bowl. Add the baking powder and sugar and mix well together.
3. Add the oil and boiling water and fold all the ingredients into a consistent cake batter.
4. Line a spring form cake tin with baking parchment.
5. Pour the batter into the lined spring form cake tin, put in the oven and bake for 30 minutes at 180 degrees C.
6. Test that the cake is cooked through by sticking a tooth pick/knife and checking whether it comes out clean. If it doesn’t come out clean, bake for another 5-10 minutes until it comes out clean.
7. Remove and leave to cool.
8. Decorate with frosting of choice or serve plain with some whipped vegan cream and berries.
